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Spaghetti. In the style of Dixie.

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  • JRWhitee
    JRWhitee Posts: 5,678
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    My Nana Blasiola would roll over in her grave if I used Ragu...just saying.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
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    JRWhitee said:
    My Nana Blasiola would roll over in her grave if I used Ragu...just saying.
    Again brother Whitee, the Ragu has been simmered for over an hour with mushrooms, bell peppers, onions, salt, pepper bay leaves, venison, wild boar and beef in it. At that point the sauce (no matter what you use) tastes like all the additives. The sauce is just a base to keep from having to make one from scratch. I could understand everyone's point if I were just warming the Ragu and using it as is. At any rate, the spaghetti is excellent. Or it is to me at any rate. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Seems several didn't like my spaghetti. Well I'm making another one. I'm putting 3 Cornish hens and 2 pounds of salmon in it. And a fukking lemon. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Are you sure the angel hair pasta is cooked enough after only 25 minutes?
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • yljkt
    yljkt Posts: 799
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    SGH said:
    Seems several didn't like my spaghetti. Well I'm making another one. I'm putting 3 Cornish hens and 2 pounds of salmon in it. And a fukking lemon. 

    I realized what you are saying. You cook circles around us mere mortals. Well done, Sir. 
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  • SGH
    SGH Posts: 28,791
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    Darby_Crenshaw said:
    Are you sure the angel hair pasta is cooked enough after only 25 minutes?
    Seemed fine to me. It was nice and tender but still had a little snap to it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    So what are you cooking for that beautiful Mrs. Of yours?.?.??. 
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • bgebrent
    bgebrent Posts: 19,636
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    Interested in what your gonna have as sauce on this Scottie.  Looking good.
    Sandy Springs & Dawsonville Ga
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  • SGH
    SGH Posts: 28,791
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    bgebrent said:
    Interested in what your gonna have as sauce on this Scottie.  Looking good.
    6 jars of Ragu.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • da87
    da87 Posts: 640
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    A quick alternative:
    couple of chopped or minced cloves of garlic softened/browned in 
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • da87
    da87 Posts: 640
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    Plane hit a bumb....  Olive oil. A finely chopped onion sauté until clear. Couple big cans of Italian tomatoes (fresh Roma chipped even better if available) a small can if paste to thicken and herbs (whatever is fresh - basil, oregano plus s&p) to taste. Less than 1/2 an hour and none of the other stuff in Ragu....
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • shtgunal3
    shtgunal3 Posts: 5,660
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    I would love to have given you bonus points but you didn't grill the fukking lemon.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • da87
    da87 Posts: 640
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    Even better with some bacon or pancetta added at the beginning... Just sayin
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • SGH
    SGH Posts: 28,791
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    da87 said:
    A quick alternative:
    couple of chopped or minced cloves of garlic softened/browned in 
    I'm just kidding above. I'm not really make another spaghetti tonight. And I certainly would not put my Cornish hens and salmon in it. I was being fo-see-shush-us ;) 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    shtgunal3 said:
    I would love to have given you bonus points but you didn't grill the fukking lemon.
    I'm actually deep frying it as we speak. That should be worth several points :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • da87
    da87 Posts: 640
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    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • fence0407
    fence0407 Posts: 2,237
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    Amazing stuff Scotty!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • Focker
    Focker Posts: 8,364
    edited August 2016
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    Darby_Crenshaw said:
    Are you sure the angel hair pasta is cooked enough after only 25 minutes?
    Same with the twice undercooked venison, an obvious food safety issue.  Truly cannot believe he actually served this dish for human consumption.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SGH
    SGH Posts: 28,791
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    Focker said:
    Darby_Crenshaw said:
    Are you sure the angel hair pasta is cooked enough after only 25 minutes?
    Same with the twice undercooked venison, an obvious food safety issue.  
    Please tell me that you are kidding. The meatballs were actually a tad overdone from the simmering. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • KiterTodd
    KiterTodd Posts: 2,466
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    SGH said:
    JRWhitee said:
    My Nana Blasiola would roll over in her grave if I used Ragu...just saying.
    Again brother Whitee, the Ragu has been simmered for over an hour with mushrooms, bell peppers, onions, salt, pepper bay leaves, venison, wild boar and beef in it. At that point the sauce (no matter what you use) tastes like all the additives. The sauce is just a base to keep from having to make one from scratch. I could understand everyone's point if I were just warming the Ragu and using it as is. At any rate, the spaghetti is excellent. Or it is to me at any rate. 
    Look at all that beeeeaaaauuutiful looking meat!   You see, I get that the Ragu simmered in all that quality meat will taste good.  How couldn't it?  But to anyone who grew up with an Italian grandmother, those jars of Ragu are the equivalent to you watching us make a meal with cheap frozen meatballs and generic hot dogs.  (instead of hand made & smoked boar/venison meatballs and venison sausage).  That's what you're hearing.

    That said...like all your cooks.  WOW!  Over the top!!!  I have no doubt that crap jarred sauce ;) you used did not taste awesome with all the other prep.   Seriously, no joking, no more smileys... that sh*t looks good and I'm going to throw this on the list for campfire cooks, in particular.  In those cases I have to make a one pot meal, don't have time to saute, don't have the gear to boil water for pasta...sounds like all I need are some cooked meatballs, my dutch oven, and I can feed an army!  So yeah, I'm trying it.  Thanks!!

    ...and a fukking lemon.  :lol:  :plus_one:
    LBGE/Maryland
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